Pain ou muffins à la courgette

Ingrédients

• 240 grams (2 cups) all-purpose flour
• 200 grams (1 cup) granulated sugar
• 10 grams (1 tablespoon) baking powder
• 2 grams (1/2 teaspoon) kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 113 grams (1/2 cup, 120 milliliters) neutral oil (vegetable, canola, safflower, grapeseed)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 226 grams (2 cups) shredded zucchini

Préparation

1. 1

   At least 30 minutes before baking, measure out...: At least 30 minutes before baking, measure out the milk (85 grams, 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature. Measure out the rest of the ingredients.

2. 2

   Position an oven rack to the center position....: Position an oven rack to the center position. Preheat the oven to 350°F/175°C.

3. 3

   Prep an 8.5 x 4.5-inch (22 x 11-cm)...: Prep an 8.5 x 4.5-inch (22 x 11-cm) loaf pan with parchment paper or non-stick spray.

4. 4

   In a large mixing bowl, whisk together the...: In a large mixing bowl, whisk together the flour (240 grams, 2 cups), sugar (200 grams, 1 cup), baking powder (10 grams, 1 tablespoon), salt (2 grams, ½ teaspoon), cinnamon (1 ½ teaspoons), and nutmeg (¼ teaspoon).

5. 5

   In a separate bowl, lightly whisk together the...: In a separate bowl, lightly whisk together the oil (113 grams, ½ cup), eggs (2 large), vanilla extract (2 teaspoons), milk (85 grams, 6 tablespoons), lemon juice (2 tablespoons), lemon zest (1 tablespoon), and shredded zucchini (226 grams, 2 cups) until well combined.

6. 6

   Pour the wet ingredients into the dry ingredient...: Pour the wet ingredients into the dry ingredient bowl.

7. 7

   Stir with a spoon or silicone spatula until...: Stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.

8. 8

   Pour into your loaf tin.

9. 9

   Bake at 350°F/175°C for 60-70 minutes until lightly...: Bake at 350°F/175°C for 60-70 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.

10. 10

    Transfer the baked loaf out of the pan...: Transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.

11. 11

    Store uneaten bread covered in foil or plastic...: Store uneaten bread covered in foil or plastic wrap at room temperature for up to 3 days.